Every so often I get a strong craving for coconut frosting. Topped on a soft, spongy bed of coconut cake or even swirled onto a crumbly coconut cookie... I don't care, I just need a vehicle for the coconut-infused frosting. 

Earlier this week I went to my local Walmart with my toddler. While coconut frosting was not on my list, it was on my radar. In a harried, mad rush to get everything on my list and get out of the store (nothing like pressure with a toddler in tow!) I still managed to hunt for my craving. I circled down the the baking aisle not once- but three times! The first time was to excitedly find some coconut extract. Except it was fake. One of the first ingredients on the back of the bottle was propylene glycol. On a quick search I read that this chemical is made up of water, chloroform, and acetone. Seriously, why? I put it down. Then I picked it up. I circled the store then came back. I did it again all the while rationing with myself that I would only be using a tiny amount for frosting. Finally the sensible side took over and reminded myself that I would be annoyed after I wasted that entire bottle as it would sit up in my cupboard before guilt would overcome me and I would eventually trash it. Finally, just as my toddler had really had enough I instinctively put the bottle down and picked up a small jar (for about the same price) of virgin coconut oil. I felt triumphant! Even if the frosting didn't work out I always, always have a use for coconut oil and I never feel guilty about feeding it to my family. I do have coconut oil in my house but because we use it so much, I never buy the virgin kind because it would be too expensive. I took this home with no idea on how it would turn out.

Let me tell you that virgin coconut oil makes a positively decadent and rich coconut frosting. I frosted our Christmas sugar and gingerbread cookies with this frosting. Delicious!! I'm already dreaming of piling this high on top of a dreamy coconut cake!

Coconut Frosting

4 cups powdered sugar

3/4 cup virgin coconut oil

2-4 Tbsp milk or almond milk

1/4 tsp salt

2 Tbsp vanilla

I used my Bosch mixer for this. It can easily be done with a handheld mixer also. Combine coconut oil and two cups powdered sugar, slowly adding the last two cups in. Next add in the salt, vanilla, then add the milk, a tablespoon at a time, until you reach your desired consistency. I made mine on the thicker side for frosting cookies. Makes about 2 cups.

*Can either stay at room temperature for 2-3 days or in the fridge for a week. Just be sure to give it enough time to soften back to room temperature before using!